Banana Bread
User Reviews
4.5
Banana Bread
Description
Banana Bread is made by combining mashed ripe bananas with flour, baking soda, cinnamon, salt, melted butter, and vegetable oil. The batter is sweetened with light brown sugar and lightly flavored with vanilla extract. The mixture is stirred until just combined to maintain a tender texture.
Baking results in a moist, dense loaf with the natural sweetness and banana flavor prominent. The turbinado sugar on top caramelizes during baking, providing a crunchy crust that contrasts with the soft interior.
This bread suits breakfast, snacks, or dessert and keeps well at room temperature for several days. It can also be sliced and frozen, making it convenient for make-ahead preparation or extended storage.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cups banana you will need 3 large or 4 medium brown bananas, mashed brown
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup vegetable oil can use canola oil or melted coconut oil
- 3/4 cup light brown sugar packed
- 1 egg at room temperature, large
- 1 teaspoon vanilla extract pure
- 2 tablespoons turbinado sugar for sprinkling on top
Instructions
- Heat your oven to 350°F. Grease a loaf pan (preferably 8x4) with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
- Stir the dry ingredients into the wet ingredients, don’t over mix. If you over mix the bread will flatten and end up heavy.
- Pour batter into prepared pan. Sprinkle generously with turbinado sugar, if using. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check the bread at 50 minutes, just to be safe. Oven times vary.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 10 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Notes
- Wrap the banana bread tightly in plastic wrap and store at room temperature for up to 3 days.
- For longer storage, cool completely, then wrap in plastic and foil and freeze for up to 1 month.
- You may also freeze individual slices for quick thawing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 199mg | 8% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
